This Mini Pavlova recipe is as delicious as it is beautiful! A light, whipped meringue mixture baked then topped with whipped cream and fresh berries. It has a delicate, crisp exterior with a marshmallow-like center. It’s everyone’s favorite dessert!

How to make Mini Pavlova:

Beat Egg Whites: Separate egg yolks from whites and allow the whites to come to room temperature for 15 minutes. Add cream of tartar and beat with a hand mixer or stand mixer for 1-2 minutes. With mixer running, add sugar slowly, a little at a time. Mix until the egg whites are glossy and reach stiff peaks. Fold in cornstarch.

Shape Pavlova: Prepare a half sheet pan with parchment paper or a silicone baking mat. Use a dot of the whipped meringue on the baking sheet to hold the parchment in place. Use a spoon (or a piping bag and large tip) to make 6 circles of mini pavlova about 3 ½ inches wide. Create a shallow indent in the top of each with the back of a spoon.

Bake mini pavlova at 225°F (110°C) for 60 minutes. Do not remove from oven when it’s done, and do NOT open the oven door at all. Turn off the oven and leave it in there for at least 1-2 hours or up to overnight.

Add Whipped Cream: Use a metal spatula to gently release and lift each pavlova onto serving plates (the edges are very delicate so be careful). Spoon whipped cream onto each pavlova then top with fresh fruit. Serve mini pavlova cakes immediately or refrigerate for up to 30 minutes. Enjoy!

Make Ahead Instructions:

To Make Ahead: Store baked meringue (unfilled) in an airtight container in a cool place for up to 2 days. Fill and decorate just before serving, or 30 minutes to 2 hours ahead of time if you fold in ⅓ cup (76 grams) mascarpone to the whipped cream to help stabilize it–it wont effect the flavor.

More Dessert Recipes:

• Berry Cake
• Orange Olive Oil Cake
• Key Lime Pie Bars
• Lemon Meringue Pie
• Cherry Clafoutis
• No-Bake Cheesecake
• Lemon Bars

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Mini Pavlova

Our easy Mini Pavlova recipe is as delicious as it is beautiful! It has a delicate, crisp exterior with a marshmallow-like center filled with whipped cream and topped with colorful berries or fruit.

Course Dessert

Cuisine Australian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling Time in Oven 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Servings 6

Calories 250kcal

Author Lauren Allen

Cost 6

Equipment

• half sheet pan
• Hand mixer
• Stand Mixer , optional
• Silicone Baking Mat , optional
• Parchment Paper Sheets
• 1 M Piping Tip , optional
• Piping Bag , optional

Ingredients

• 4 large egg whites* (130ml/g)
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 2/3 cup granulated sugar (134g)
• 1 ½ teaspoons cornstarch

Whipped Cream Topping:

• 1 ¼ cups heavy whipping cream (284g)
• 1/3 cup powdered sugar (40g)
• 1 teaspoon vanilla extract

Decorative Topping Ideas:

• strawberries, raspberries, blueberries, blackberries, diced mango, passionfruit pulp, pineapple, kiwi, fresh cherries
• fresh mint leaves or edible flowers
• chopped pistachios
• toasted coconut flakes

Instructions

• Separate Eggs: Use cold eggs to separate the yolks from whites (easier to separate when they’re cold), and add to liquid measuring cup. Measure 130 ml of egg whites (since egg white sizes can vary). Make sure NO egg yolk gets in with the whites, or they wont whip properly.
• Bring to Room Temperature: Set egg whites aside to come to room temp, about 15-minutes (room temp egg whites will whip to fluffier volume than cold ones).
• Prepare Pan: Preheat oven to 225 degrees F (110 degrees C). Line a 18×13 inch bakers half sheet pan with parchment paper or a silplat liner. Parchment Tip: Use a dot of the whipped meringue after it's whipped, to “glue” the parchment paper to the baking sheet.
• Beat Egg Whites: Grab a clean, dry mixing bowl and pour in cream of tartar and egg whites. Use a hand mixer (or stand mixer) with a whisk attachment on high speed for 1-2 minute, until they reach soft peaks. With the mixer running, add vanilla and then sugar, a little at a time, mixing after each addition (should take about 5 minutes). Continue mixing until the egg whites are glossy and reach stiff peaks (when you lift the beaters out of the mixture, the peaks that form should stand straight), about 1 to 4 more minutes. Stop mixing when the egg whites are glossy and at stiff peaks, to avoid over-beating them.
• Add cornstarch and fold it in using a rubber spatula.
• Immediately Shape Pavlova: Divide mixture into 6 mounds of whipped meringue spaced apart on lined baking sheet. Use the back of a spoon to smooth each mound into a circle dome, with a flat top, about 3 ½ inches wide. (Or you can pipe the mixture, with a piping bag and large tip)
• Create a shallow indent in the top of each mini pavlova with the back of a spoon (to allow a place to add filling after they’re baked).
• Bake at 225 F (110 degrees C) for 60 minutes, but don’t remove from oven. Turn oven off and allow to cool completely, inside the oven, at least 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!
• Remove: Use a metal spatula to very gently release and lift each pavlova onto serving plates or tray (the edges are very delicate, so best to release from the bottom and not touch the sides.
• Whipped Cream: Mix cream, sugar, and vanilla until whipped into fluffy cream. Spoon whipped cream onto each pavlova and top with fresh fruit. Serve immediately or refrigerate up to 30 minutes.

Notes

Yield: 6 Pavlovas. Serving Size: 1 Mini Pavlova

One Large Pavlova: Use an 8” round cake pan to draw an 8” circle onto parchment, as a guide. Spoon meringue onto parchment into the circle shape. Swoop the sides upward to form a tall dome shape. Level out the top, then create a gentle indent in the top, for adding cream after it has baked.

Bake for 90 minutes but don’t remove from oven. Turn oven off and allow to cool completely inside for 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!*

Filling: You could add a spoonful of banana pudding, chocolate pudding, lemon curd, raspberry sauce, and whipped cream, if desired.

Make Ahead Instructions: Store baked meringue (unfilled) in an airtight container in a cool place for up to 2 days. Fill and decorate just before serving, or 30 minutes to 2 hours ahead of time if you fold in ⅓ cup (76 grams) mascarpone to the whipped cream to help stabilize it–it wont effect the flavor.

Nutrition

Calories: 250kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 71mg | Potassium: 122mg | Fiber: 0.01g | Sugar: 31g | Vitamin A: 353IU | Vitamin C: 0.5mg | Calcium: 73mg | Iron: 0.1mg

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Our Cookie Butter Biscoff Cake recipe will be a showstopper at every occasion! It has moist cookie butter flavored cake layers with a creamy biscoff buttercream frosting.

How to make Biscoff Cake:

Make Cake Batter: Cream butter and sugar together until light and fluffy. Add vanilla then eggs, mixing after each one until combined. Add sour cream and ½ cup cookie butter then mix until well combined. Stir four, baking powder, and salt in a separate bowl then with the mixer on low speed, alternate adding the flour mixture and the milk, starting and ending with the flour mixture.

Bake: Pour cake batter into two 8-inch cake pans lined with parchment paper and sprayed with nonstick spray. Bake at 350°F for 22-27 minutes, or until a toothpick comes out clean or with a few moist crumbs. Cool in pan for a few minutes then invert onto a wire cooling rack to cool completely.

Make Biscoff Buttercream Frosting: Combine butter, 2 ½ cups powdered sugar, and the reserved ½ cup cookie butter then mix until smooth. Add a splash of milk and additional powdered sugar as needed, mixing for several minutes until you reach a fluffy but thick and spreadable frosting consistency.

Assemble Cake: Melt remaining cookie butter for a few seconds until runny. Place one cake layer on a serving plate or 8″ cake board. Spread a thin layer of buttercream frosting, then smooth most of the melted cookie butter on top for the cookie butter cake filling (reserve just a spoonful to drizzle on at the end). Leave a 1″ border around the cake. Top with the second cake layer then pipe a line of frosting in the crack between the layers. Frost the entire cake with a thin layer of frosting (called the crumb coat). Refrigerate for 20 minutes or freeze for 10 minutes, to set that layer. Spread another smooth layer of frosting over the crumb coat.

Finish Decorating: Pipe large decorative frosting swirls around the outer top edge of the Biscoff cake. Drizzle a spoonful of reserved melted cookie butter in lines across the top of the cake then sprinkle crushed Lotus Biscoff cookie crumbs on top.

More Dessert Recipes:

• Biscoff Cookies
• Sopapillas
• Carrot Cake Loaf
• Lemon Cream Pie
• Ice Cream Sandwiches
• S’mores Bars
• Scotcheroos
• No-Bake Cheesecake
• Chocolate Brownies

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Biscoff Cake

Our Biscoff Cake recipe has two layer of moist cookie butter cake, with creamy Biscoff buttercream frosting. It's a showstopper!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Freezing Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16

Calories 530kcal

Author Lauren Allen

Cost 12

Equipment

• Cake Pans
• Piping Bag
• Wilton 1M Piping Tip

Ingredients

Biscoff Cake:

• 2/3 cup unsalted butter , room temperature (150 grams)
• 1 cup granulated sugar (200 grams)
• 1 teaspoon vanilla extract
• 3 large eggs , room temperature
• 2 Tablespoons sour cream (30grams)
• 14 oz container cookie butter , divided (400 grams)
• 2 cups all-purpose flour (250 grams)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ cup whole milk , at room temperature (180ml)

Biscoff Buttercream:

• 1/2 cup unsalted butter , slightly cold (115 grams)
• 2 ½ – 3 1/2 cups powdered sugar (300-440 grams)
• ½ cup cookie butter (from 14oz container above, plus set aside some for additional drizzling at the end) (120 grams)
• 2-3 Tablespoons milk , any kind
• 2 Biscoff cookies , crushed (optional)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
• Cream butter and sugar: In a large mixing bowl with electric beaters or bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together for a few minutes until light and fluffy.
• Add vanilla and then eggs, mixing in one at a time until combined. Add sour cream and ½ cup cookie butter and mix until well combined.
• Dry ingredients: In a bowl, combine the flour, baking powder, and salt.
• Finish batter: With the mixer on low speed, alternately add the dry mixture and the milk, starting and ending with the dry mixture.
• Bake: Pour the batter into prepared cake pans and bake for about 22-27 minutes, or until a toothpick inserted in the center of the cake comes out clean (or with a few moist crumbs).
• Cool cake in the pan for a few minutes, then invert cakes onto a wire cooling rack to cool completely.
• Frosting: In a stand mixer fitted with the paddle attachment, combine the butter, 2 ½ cups powdered sugar, and the reserved ½ cup cookie butter and mix until smooth. Add a splash of milk and additional powdered sugar as needed, mixing for several minutes until you reach a fluffy but thick and spreadable frosting consistency.
• Assemble: Melt the remaining cookie butter in the microwave for a few seconds until runny (make sure the aluminum seal from the container is off). Add one cake layer to a serving plate or 8’’ cake board. Add a thin layer of buttercream frosting, and smooth most of the melted cookie butter on top (I like to reserve a spoonful to drizzle on the cake at the end), leaving a 1’’ border around the cake.
• Top with second cake layer. Pipe a line of frosting into the crack between the two layers of cake. Frost cake completely with a very thin layer of frosting—the crumb coat. Stick in the fridge for 20 minutes or freezer for 10 minutes. Then, add another layer of frosting over the crumb coat.
• Decorate: Pipe large decorative frosting swirls around the outer top edge of the cake. Drizzle a spoonful of reserved melted cookie butter in lines across the top of the cake. Sprinkle crushed Lotus Biscoff cookie crumbs on top.

Video

Notes

Make Ahead Instructions: Make the frosting ahead of time and store in the fridge. Remove from fridge for 30 minutes, then re-whip, adding a splash of milk if needed, until smooth and fluffy. The cake layers can be made ahead and frozen, covered well, for up to 3 months. 

Freezing Instructions: The assembled cake can be frozen for up to 3 months. Flash freeze uncovered in the freezer for 30 minutes, then cover very well with plastic wrap and aluminum foil and freeze for up to 3 months. The baked cake layers and frosting could also be frozen seperatly and assembled after thawing the frosting. 

Nutrition

Calories: 530kcal | Carbohydrates: 66g | Protein: 6g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 175mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 46g | Vitamin A: 480IU | Calcium: 60mg | Iron: 1mg

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Our easy Cinnamon Roll Cake recipe has all of the flavors of a cinnamon roll but without all the work! It’s a crowd pleaser and great for lunch or dessert.

Ingredients Needed:

How to make a Cinnamon Roll Cake:

Make Batter: Combine flour, sugar, baking powder, salt, egg, milk, and vanilla. Stir in the melted butter then pour into greased 8×8 baking dish.

Cinnamon Swirl Topping: Mix butter, brown sugar, flour, and cinnamon together. Drop small spoonfuls of the cinnamon swirl topping evenly over the top of the batter. Using a knife, swirl through the cake to disperse it throughout the batter.

Bake: Place in oven at 350°F for 32-37 minutes, until an inserted toothpick comes out clean. Make cream cheese frosting and drizzle on top of warm cake. Enjoy this homemade cinnamon roll cake with a fresh fruit salad or strawberry banana smoothie.

Storing and Freezing Instructions:

To store: Cinnamon roll cake is best served the day it’s made. It will dry out the longer it sits, just like regular cinnamon rolls. Store in an airtight container in the fridge.

To Freeze: Cover frosted cake with a double layer of aluminum foil or lid, and freezer for up to 3 months. Thaw overnight in the refrigerator before serving. If desired, rewarm slices in the microwave on half power.

More Cinnamon Roll Recipes:

• Cinnamon Rolls
• Overnight Cinnamon Rolls
• Cinnamon Roll Biscuits
• Pumpkin Cinnamon Rolls
• Orange Rolls

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Cinnamon Roll Cake

This easy Cinnamon Roll Cake is sweet, moist, and has all of the flavors of a cinnamon roll but without all the work! It's a crowd pleaser and can be served for a sweet breakfast or dessert.

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 9

Calories 448kcal

Author Lauren Allen

Cost 6

Ingredients

Cinnamon Roll Cake:

• 1 1/2 cups all-purpose flour , or cake flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup butter , melted

Cinnamon Swirl:

• 1/2 cup butter , softened
• 1/2 cup light brown sugar
• 1 Tablespoon all-purpose flour
• 1 Tablespoon ground cinnamon

Cream Cheese Frosting:

• 1 cup powdered sugar
• 2 Tablespoons butter , softened
• 4 ounces cream cheese
• 1-2 Tablespoons milk
• 1/2 teaspoon vanilla extract

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease an 8×8'' baking dish.
• Cake Batter: In a large bowl, combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
• Cinnamon Swirl: Combine ½ cup butter, ½ cup brown sugar, 1 Tablespoon flour, and 1 Tablespoon ground cinnamon, mixing until smooth.
• Swirl into cake: Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
• Bake 30-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle cream cheese frosting over warm cake. Serve warm.
• Cream Cheese Frosting: Cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting. Drizzle frosting over the cake with a spoon, or use a ziplock bag and snip a hole out of one of the corners to pipe the frosting on.
• Serve: This cake is best served warm from the oven, the same day it's made.

Video

Notes

Storing Instructions: Cinnamon roll cake is best served the day it’s made. It will dry out the longer it sits, just like regular cinnamon rolls. Store in an airtight container in the fridge.

Freezing Instructions: Cover frosted cake with a double layer of aluminum foil or lid, and freezer for up to 3 months. Thaw overnight in the refrigerator before serving. If desired, rewarm slices in the microwave on half power.

Nutrition

Calories: 448kcal | Carbohydrates: 56g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 361mg | Potassium: 108mg | Fiber: 1g | Sugar: 38g | Vitamin A: 788IU | Vitamin C: 0.03mg | Calcium: 123mg | Iron: 1mg

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I originally shared this recipe October 2017. Updated August 2020 and December 2024.

I can’t wait for you to try this extra tender and moist Orange Olive Oil Cake recipe topped with an orange zested whipped mascarpone frosting.

How to make Orange Olive Oil Cake:

Make Batter: Grease and line 8×2-inch cake pans. Mix flour, baking powder, baking soda and salt. Set aside. In a large bowl mix orange zest and granulated sugar together until well combined. Stir in olive oil. Add eggs, one at a time, mixing well after each addition. Add milk, vanilla and almond extract. Stir in flour mixture and mix until combined.

Bake: Pour batter into prepared pan and bake for 40-50 minutes at 350 degrees, or until a toothpick inserted comes out clean.

Whipped Mascarpone Frosting: Add mascarpone, powdered sugar, whipping cream and zest to a bowl and beat with electric mixers (or use a food processor) until very smooth and fluffy. Spread over orange oil cake. Garnish with candied orange slices and sprigs of fresh mint, or rosemary.

More Orange Flavored Recipes:

• Cranberry Orange Bread
• Orange Rolls
• Orange Julius Recipe
• Orange Ice Cream
• Cranberry Orange Scones

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Orange Olive Oil Cake

The best Orange Olive Oil Cake recipe is tender and moist, and so easy to make with a simple mascarpone frosting.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 387kcal

Author Lauren Allen

Cost 8

Equipment

• Cake Pans

Ingredients

• 1 1/3 cups all-purpose flour (167 grams)
• ¾ teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/4 cups granulated sugar (250 grams)
• orange zest from 1 large orange
• 3/4 cup olive oil (180ml)
• 2 large eggs
• 3/4 cups milk (187ml)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Whipped Mascarpone Frosting:

• 3/4 cup mascarpone cheese (170 grams)
• 1/2 cup + 2 Tablespoons powdered sugar (75 grams)
• 3 Tablespoons heavy whipping cream
• orange zest from 1 orange

Garnish (Optional):

• Candied orange or tangerine slices (I buy them at Trader Joes)
• fresh mint leaves (I use these in the Spring/Summer months)
• Rosemary sprig (I use this in the Winter months)

Instructions

• Prep pan: Grease an 8×2-inch cake pan with cooking spray and line with parchment paper.
• Flour mixture: In a small bowl mix together flour, baking powder, baking soda and salt. Set aside.
• Wet mixture: In a large bowl mix orange zest and granulated sugar together until well combined. Stir in olive oil. Add eggs, one at a time, mixing well after each addition. Add milk, vanilla and almond extract. Stir in flour mixture and mix until combined.
• Bake: Pour batter into prepared pan and bake for 40-50 minutes at 350 degrees, or until a toothpick inserted comes out clean. Allow to cool before frosting.
• Whipped Mascarpone Frosting: Add mascarpone, powdered sugar, whipping cream and zest to a bowl and beat with electric mixers (or use a food processor) until very smooth and fluffy. Spread over cooled cake. Garnish with candied orange slices and sprigs of fresh mint, or rosemary.

Video

Notes

Freezing Instructions: The olive oil cake (unfrosted) may be frozen in an air-tight freezer container for up to 3 months. 

Nutrition

Calories: 387kcal | Carbohydrates: 45g | Protein: 4g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 173mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 275IU | Vitamin C: 0.03mg | Calcium: 64mg | Iron: 1mg

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This delicious Pecan Cobbler recipe is one of the easiest desserts to make and so delicious with a gooey caramel pecan filling baked into a delicious cake-like cobbler.

Want more delicious dessert recipes? Try Apple Pie, Bananas Foster, Cherry Clafoutis, or Plum Cake!

How to make Pecan Cobbler:

Make Batter: Slice butter into pieces and place in a 9×13 inch baking dish in the oven while it preheats to 350°F. Remove from oven when butter is melted.

Combine flour, sugar, baking powder, and salt in a large bowl and stir in milk and vanilla just until combined. Pour over the melted butter in the baking dish and spread into an even layer. Sprinkle chopped pecans on top, then brown sugar evenly over everything. Slowly drizzle boiling water on top but don’t stir. Sprinkle ground cinnamon on top.

Bake: Carefully place in the oven and bake for 40-45 minutes, or until batter is nearly set in the middle. Cool for 10 minutes before serving. Serve immediately, while it’s warm, with a scoop of ice cream, if desired.

Make Ahead and Reheating Instructions:

To Make Ahead: This pecan cobbler is best served immediately, but it can be kept covered in the fridge for up to 4-5 days.

To Reheat: The microwave is the easiest and quickest way to heat a serving, but you can also use the oven. Take the cobbler out of the fridge and allow it to come to room temperature. Bake at 350°F until heated through. Place a sheet of tinfoil over the cobbler if it starts getting too brown.

More Cobbler Recipes:

• Blueberry Cobbler
• Cherry Cobbler
• Blackberry Cobbler
• Apple Cobbler
• Peach Cobbler

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Pecan Cobbler

Our delicious Pecan Cobbler recipe has gooey pecan sauce layers with a cake-like cobbler topping. It's one of the easiest warm and comforting desserts you can make.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 10 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 423kcal

Author Lauren Allen

Cost 10

Equipment

• 9X13 casserole dish

Ingredients

• ½ cup butter
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 2 cups chopped pecans
• 1 cup light brown sugar , packed
• 1 1/2 cups boiling water
• ground cinnamon
• vanilla ice cream , optional, for serving

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Slice butter into pieces then add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once butter has melted, remove the pan from the oven.
• Batter: In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in milk and vanilla, just until combined.
• Assemble: Pour the mixture evenly into the pan, over the melted butter and gently spread into an even layer (don’t stir). Sprinkle chopped pecans on top, then brown sugar evenly over everything. Slowly drizzle the boiling water evenly over the top. Do not stir. Sprinkle ground cinnamon on top.
• Bake for 40-45 minutes, or until batter is nearly set in the middle. Cool for 10 minutes before serving. Serve immediately, while it’s warm, with a scoop of ice cream, if desired.

Notes

Make Ahead Instructions: This pecan cobbler is best served immediately, but it can be kept covered in the fridge for up to 4-5 days.

Reheating Instructions: The microwave is the easiest and quickest way to heat a serving, but you can also use the oven. Take the cobbler out of the fridge and allow it to come to room temperature. Bake at 350°F for 20 minutes, or until heated through. Place a sheet of tinfoil over the cobbler if it starts getting too brown.

 

Nutrition

Calories: 423kcal | Carbohydrates: 55g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 318mg | Potassium: 170mg | Fiber: 2g | Sugar: 37g | Vitamin A: 296IU | Vitamin C: 0.2mg | Calcium: 150mg | Iron: 2mg

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The best and easiest Pumpkin Roll recipe with a moist and tender crumb, filled with smooth cream cheese frosting. I have the best trick to make this simple and completely mess-free!

Do you love pumpkin recipes? Try Pumpkin Spice Eggnog, Pumpkin Chocolate Chip Cookies, Pumpkin Snickerdoodles, or Pumpkin Cake!

How to make a Pumpkin Roll:

Prep Pan: Preheat oven to 350°F. Lightly spray a 10×15” pan with cooking spray, then line with parchment paper and leaving an extra inch of parchment paper hanging over the long sides so you can easily lift it up after it bakes. Lightly spray the parchment paper with non-stick spray.

Make Batter: Combine flour, salt, cinnamon, baking soda, and pumpkin pie spice in a bowl. Mix eggs, vanilla, sugar, and pumpkin in a separate bowl, until smooth. Pour dry ingredients into wet ingredients, just stirring until combined.

Bake: Pour batter in prepared pan, spreading into an even layer. Bake for 13-16 minutes, or until a toothpick comes out clean. Watch it closely since every oven is different. Remove from oven. Lift the parchment paper up and place on a heat-safe flat surface. While cake is hot, start at a short end and slowly roll the cake inside the parchment paper all the way. Let cool completely on a wire cooling rack.

• Tip: It’s very important to roll up the cake when it’s hot from the oven, so it doesn’t crack. The hot cake is soft, pliable, and will roll and set in this shape, so it doesn’t crack.

Add Filling: Mix cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it’s fluffy and smooth. Carefully unroll cooled pumpkin cake then gently smooth the filling in an even layer. Roll up the pumpkin swiss roll back up, without the parchment paper and cover with plastic wrap. Refrigerator for at least 1 hour before serving.

Serve: Dust the top of the pumpkin roll cake with powdered sugar, if desired. Cut into slices and serve. Keep leftovers covered in the refrigerator for up to 3 days.

Make Ahead and Freezing Instructions:

To Make Ahead: The assembled pumpkin roll with cream cheese filling can be made and refrigerated, covered, for 1-2 days. Or if you just want to make the cake part ahead of time, you can bake it, roll it in parchment paper to cool, then refrigerate it while it’s rolled in the parchment paper for one day before spreading the frosting. Keep leftovers covered and in the refrigerator.

To Freeze: Wrap in plastic wrap and aluminum foil then freeze for up to 3 months. Thaw completely overnight in the refrigerator before slicing and serving.

More Fall Cake Recipes:

• Pumpkin Cheesecake
• Fresh Apple Cake
• Carrot Cake Loaf
• Chocolate Peppermint Cake Roll
• Pumpkin Cupcakes
• Apple Bundt Cake
• Pumpkin Mug Cake
• Apple Coffee Cake
• Flourless Chocolate Cake
• Gingerbread Cake
• Sticky Toffee Pudding
• Homemade Rum Cake

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Pumpkin Roll

This easy Pumpkin Roll Recipe has a soft, moist texture and is filled with smooth cream cheese frosting. I am teaching you my best trick to make this classic dessert simple and completely mess-free!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Refrigerate 1 hour hour 30 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 8

Calories 360kcal

Author Lauren Allen

Cost $5

Equipment

• Parchment Paper
• Baking Sheet
• whisk

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup granulated sugar
• 3 large eggs
• 2/3 cup canned pumpkin (or homemade pumpkin puree)
• 1 teaspoon vanilla extract

Filling:

• 8 ounces cream cheese , softened
• 2 Tablespoons butter , softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar , plus more for dusting

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Prep Pan: Lightly grease a jelly roll pan (10 x 15'') with non stick cooking spray. Place parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. Lightly grease the parchment paper.
• Dry ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice.
• Wet Ingredients: In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.
• Combine: Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. Spread the batter evenly in the prepared pan.
• Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. Every oven is different, so watch it closely.
• Roll: Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface. While the cake is hot, starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
• Frosting: While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake, leaving a 1-inch border.
• Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
• Serve: Dust the top with powdered sugar, if desired. Cut into slices and serve.

Video

Notes

Make Ahead Instructions: The assembled pumpkin roll with cream cheese filling can be made and refrigerated, covered, for 1-2 days. Or if you just want to make the cake part ahead of time, you can bake it, roll it in parchment paper to cool, then refrigerate it while it’s rolled in the parchment paper for one day before spreading the frosting. Keep leftovers covered and in the refrigerator.

Freezing Instructions: Wrap pumpkin roll in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw completely overnight in the refrigerator before slicing and serving.

Gluten-free Adaptation: Replace the regular flour with the gluten-free 1:1 all-purpose flour.

Nutrition

Calories: 360kcal | Carbohydrates: 53g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 350mg | Potassium: 124mg | Fiber: 1g | Sugar: 42g | Vitamin A: 3749IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

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I originally shared this recipe October 2014. Updated September 2017, October 2019 and October 2024.

Original recipe adapted from Mel’s Kitchen Cafe. I’ve added more spices.